Subj : NYT E-Z Dinner - 62
To   : All
From : Dave Drum
Date : Wed Jan 31 2024 18:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zibdiyit Gambari (Spicy Shrimp & Tomato Stew)
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 4 servings
 
      2 tb Extra-virgin olive oil; more
           - to drizzle
      1 md Red onion; fine chopped
     14 oz Can whole, peeled plum
           Tomatoes; juices reserved
      1 ts Granulated sugar; to taste
    3/4 ts Ground cumin
    1/2 ts Caraway seeds
    1/4 ts Ground allspice
           Salt & ground black pepper
      2    JalapeNos; fine chopped,
           - more to taste
      3 cl Garlic; chopped
      2 tb Fine chopped fresh dill
      2 tb Sesame seeds
      1 lb Raw medium shrimp; peeled,
           - deveined, tails off
           Coarse chopped parsley
           - leaves; to serve
 
  Heat 2 tablespoons extra-virgin olive oil in a large
  saucepan over medium. Add the onion and cook, stirring
  occasionally, until softened, about 10 minutes. Add the
  tomatoes and their juices; 1 teaspoon sugar; the cumin,
  caraway seeds and allspice; 1/2 teaspoon each salt and
  pepper; and 1 cup water and bring to a simmer.
  
  Meanwhile, mash the jalapeño, garlic, dill and 1/2
  teaspoon salt together using a mortar and pestle for a
  few minutes. Alternately, finely chop them together on a
  cutting board, then mash them by pressing back and forth
  using the flat side of your knife until a paste forms.
  (Both approaches release the oil from the jalapeño and
  dill and make them more fragrant.) Add to the tomato
  sauce and stir to combine. Cover and simmer over low
  heat, stirring occasionally to break down the tomatoes,
  until sauce is thickened and flavors meld, about 20
  minutes.
  
  Meanwhile, toast the sesame seeds: In a small skillet,
  stir the sesame seeds over medium heat until
  golden-brown, about 3 minutes. Transfer to a small bowl.
  
  When the tomato sauce is ready, taste and adjust the
  seasoning (you may want to add a bit more sugar or
  jalapeño). Finally, stir in the shrimp, making sure they
  are submerged, and cook over medium heat, stirring
  occasionally, until they have just turned pink and are
  cooked through, 2 to 3 minutes.
  
  To serve, drizzle with a generous amount of extra-virgin
  olive oil and scatter with the sesame seeds and chopped
  parsley.
  
  Recipe from: Yasmin Khan
  
  Adapted by: Mayukh Sen
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... "Nothing in the world can take the place of persistence." - Calvin Coolidge
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